Goat Cheese Trio (No. 1)

Cut a 12-ounce log of goat cheese crosswise into 3 mini logs. Roll 1 piece in chopped mixed herbs, another in cracked mixed peppercorns, and roll the last in chopped dried cranberries and cashews. Serve with baguette slices or crackers.

Creamy Shrimp Dip (No. 17)

Combine 8 ounces softened cream cheese, 3/4 cup mayonnaise and the juice of 1/2 lemon. Stir in 3/4 pound chopped cooked shrimp, as well as 1/4 cup each chopped celery and scallions. Season with salt and pepper. Serve with potato chips or crackers.

Italian Tuna Dip (No. 18)

Pulse 1 drained 5-ounce can oil-packed Italian tuna, 1/2 cup mayonnaise, 1/4 cup olive oil, the juice of 1 lemon and 2 tablespoons capers in a food processor until smooth. Transfer to a bowl and stir in 2 tablespoons chopped parsley. Top with more parsley and serve with crudites.

Pumpkin-Sage Scallops (No. 27)

Make the pumpkin-sage butter from Pumpkin-Prosciutto Canapes (No. 26). Melt 1/2 tablespoon plain butter in a large nonstick skillet over medium-high heat. Add 12 small scallops and sear, turning once, until just cooked through, 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice. Serve with toothpicks.

Stuffed Snow Peas (No. 33)

Blanch snow peas in boiling salted water, 30 seconds; rinse under cold water and pat dry. Trim along the curved side to split open. Pipe prepared taramasalata (Greek caviar spread) or soft herbed cheese into each one and drizzle with lemon juice.

Creamy Stuffed Mushrooms (No. 34)

Remove the stems from small cremini or white mushrooms. Sprinkle the caps with salt and pepper, then fill each with 1 teaspoon cream cheese. Broil until the cheese is melted and browned in spots, about 8 minutes. Top with chopped chives.

Chili-Lime Cashews (No. 36)

Cook 2 cups cashews in 1 tablespoon olive oil with 1/2 teaspoon each chili powder and smoked paprika over medium heat until toasted, about 5 minutes. Stir in 2 tablespoons chopped cilantro and the zest and juice of 1 lime. Season with salt.

Salmon-Wrapped Asparagus (No. 38)

Blanch asparagus in boiling salted water until crisp-tender. Drain, then cool in ice water. Drain and pat dry. Wrap each spear with a thin slice of smoked salmon. Combine 1/4 cup each sour cream and mayonnaise with 2 tablespoons finely chopped dill; spread on the asparagus.

Herbed Deviled Eggs (No. 45)

Peel and halve 6 hard-boiled eggs. Mash the yolks with 1 tablespoon each mayonnaise and sour cream and 2 tablespoons each finely chopped chives, parsley and green olives; season with salt. Pipe or spoon into the egg whites and sprinkle with paprika.

Sherry-Glazed Mushrooms (No. 49)

Melt 2 tablespoons butter in a skillet over medium-high heat. Add 1/2 pound white mushrooms and saute until tender, about 7 minutes. Add 1/4 cup sherry, 1 tablespoon sherry vinegar and a pinch of salt. Cook until the sauce is reduced to a glaze, about 1 minute. Stir in 1 tablespoon each chopped parsley and chives. Serve with toothpicks.

Shrimp Flautas (No. 50)

Warm 1/4 inch vegetable oil in a skillet. Dip corn tortillas in the oil one at a time until softened, then brush with mayonnaise and sprinkle with chipotle chile powder. Halve cooked shrimp and sticks of string cheese lengthwise; arrange 2 pieces shrimp and 1 piece cheese in the center of each tortilla. Roll up and secure with a toothpick. Increase the oil heat to medium high; fry the rolls, turning, until golden. Remove the toothpicks and cut in half. Sprinkle with salt and lime juice.